Cotechino and Braised Beans

Cotechino and Braised Beans

1
Chef John 22212

"Cotechino is a large, Italian pork sausage traditionally served to celebrate the New Year. Its thick casing is pierced all over with a knife, then gently braised in a pot of lentils until done. After the sausage is cooked, it's sliced into round coins, which are then fried crisp in a pan, and used to garnish the lentils or beans."
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Ingredients

9 h 35 m servings 507 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1385 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  2. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Stir in onion. Cook, stirring, until onions are softened and translucent, 6 to 8 minutes. Stir in cranberry beans, chicken broth, water, Italian seasoning, bay leaf, red pepper flakes, rosemary, and thyme.
  3. Pierce Cotechino all over with the tip of a knife, then place in broth and beans mixture. Bring to a simmer, skimming any foam that accumulates. Reduce heat to low; cook until beans are tender, 1 hour. Transfer Cotechino to a cutting board; discard string and casing, then slice into 1/4-inch rounds.
  4. Stir Swiss chard into bean and broth mixture. Simmer until chard is wilted, 3 to 4 minutes. Season with salt and black pepper to taste.
  5. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Working in batches, cook the Cotechino rounds until crisped and browned, about 1 minute per side. Ladle beans into bowls and top with Cotechino rounds.

Footnotes

  • Editor's Note:
  • Cranberry beans are also known as Borlotti beans. If you are unable to find them, you can substitute white beans, Great Northern or Navy beans. Green or black lentils would be good, too.

Reviews

1

Thank you Chef John. I was looking for something different to do with my black eye peas on New Years day and found this recipe. I added 1/2 package of 15 bean soup and the rest of the black ey...